The salad really does become more flavourful over time, so I like to make it a few hours in advance before serving — this makes it perfect for a summer picnic or barbecue.
Serves 4 to 6
Ingredients:
- 4 corn cobs
- 2 tbsp butter, melted
- 2 garlic cloves, crushed
- 100g / 4oz fine green beans
- 1 red pepper, diced
- 1 red onion, finely sliced
- A handful basil leaves, chopped, to garnish
- For the basil pesto dressing
- 250g / 7 to 8oz basil pesto
- Juice and grated rind of ½ lemon, to taste
Preparation:
Cook the corn in boiling salted water for 8 minutes, or until just tender
Cut the corn kernels off the cobs and reserve in a bowl
Heat the butter in a pan and sauté the garlic
Add the green beans, cook for 3 minutes and season to taste
Mix the corn with the remaining salad ingredients
Mix the pesto, zest and juice of ½ lemon
Pour the basil pesto over the salad and toss well
Scatter with basil leaves to garnish
Enjoy!
What do you do with leftover chicken or turkey? You could, of course, make sandwiches or use it in a pasta or risotto dish but my favourite way to use chicken or turkey is to make my hearty chowder. My daughter used to love the day after Thanksgiving way more than Thanksgiving itself as she simply loved this soup. It is thick and hearty and makes a great lunch with a piece of crusty bread and butter. If you want a thinner version or feel it is too thick after having puréed the veggies, then simply add a bit more hot chicken stock, or you could just add more cream.